Avocado And Yogurt Dip With Jalapeno And Cilantro

Recipe Ingredients

1		Container plain nonfat yogurt - (16 oz)
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Avocado - peeled, halved, (large) Pitted, and coarsely chopped
4 tablespoons	60ml	Chopped fresh cilantro
2 teaspoons	10ml	Minced jalapeño
1 teaspoon	5ml	Garlic clove - minced (small)

Recipe Instructions

Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.

Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic.

Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.

Source:
"Bon Appetit, July 2003"

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